BEVERAGE PLANTS
Beverage plants are plants grown and harvested specifically for their uses as beverages.There
are two types of beverage –
1.Alcoholic Beverage:
An alcoholic beverage is a drink that contains the recreational drug ethanol, methyl
alcohol a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar.
Alcohol is a depressant, which in low doses causes euphoria, reduces anxiety, and increases
sociability. Example : wine, brandy, whisky,vodka,rum etc.
2.Non-alcoholic Beverage:
A non-alcoholic beverage is defined as a beverage that contains less than 0.5% alcohol by
volume. It does not contain any alcoholic substance. Example- Tea, coffee, Coco powder, cola
etc.
TEA
Scientific name: Camellia sinensis
Family: Theacea
Camellia sinensis are small shrubs or trees the leaves of which are used in tea. Tea was
originally found in East Asia, the Indian subcontinent, and some South-east Asian countries. The
top tea-producing countries in the world are China, India, Kenya, Sri Lanka and Turkey. The tea
plant is an evergreen perennial shrub that is naturally 5-15 feet tall but commercially used trees
are pruned to a height of 3 feet to maintain its foliage. Young tea leaves contain oil glands
which give out a fragrance or aroma.Its white flower contains yellowish anther.
Climatic requirements:
Tea trees are grown well in the acidic soil.For proper yield the pH must be required under 7.
Tea shrubs need a tropical or sub-tropical climate and a mountainous region with an annual
rainfall of 100-150cm.Dry weather is not suitable for the growth of tea plants as they need
moist soil for faster growth. The bushes thrive best in deep, well drained loam or forest land
rich in organic matter.
Percentage of Caffeine in a Tea Tree:
1. In Bud & first leaf- 4.7%
2. In second leaf - 4.5%
3. In third leaf - 3.7%
4. In fourth leaf - 3.3%
The older the tea leaves,the lower the amount of caffeine. As a result,the quality of tea will be
lower. Therefore, tender leaves contains more caffeine than the older leaves so that these are
used for high quality tea.
Chemical composition of Tea:
1.Caffeine :1-5%
2.Xanthines
3.Theobromine
4.Fat
5.Vitamin-B,Vitamin-C ,Citron
6.Tannins (color & strength)
Classification of Tea:
1.Green Tea : Non fermented
2.Oolong Tea: Partially fermented
3.Black Tea: Completely fermented by poly-phenol oxidase
4.Red Tea: Fermented by microorganism.
5.Rooibos Tea: Rich in antioxidant.(It is beneficial for pregnant women and lactating
mothers)
Benefits of Tea:
1. It is an excellent source of antioxidant.
2. It burns fat and enables us to exercise longer
3. It prevents cardio vascular diseases.
4. It works against cancer.
5. It prevents cavities on teeth.
6. It boosts our immunity against diseases.
7. It improves metabolism.
8. It prevents Parkinson disease.
COFFEE
Scientific Name: Coffea
Family: Rubiaeceae
The origin of coffee is Brazil. It is grown in over 70 countries such as Brazil, Mexico, Colombia,
Ethiopia, Ivory Coast, Uganda, India, Indonesia, and Sri Lanka. It is possible to cultivate coffee in
the hill tracts of our country especially in Bandarban.
Climate:
Coffee trees can grow well in tropical and sub-tropical climate. The optimal temperature for
coffee cultivation ranges between 13-26 degree C.It requires a well drained loamy soil.Hilly
areas are more suitable for cultivating this crop.Coffee needs shade in its growth phase and sun
when it starts to produce its fruit. Wind & humidity have a negative impact on coffee.
Morphology:
All coffee species are woody evergreens, but the plants range in size from small shrubs to trees
more than 10 meters (30 feet) tall. Leaves vary in color from yellowish to dark green, with
touches of bronze or purple. Leaf size and shape also vary, but most coffee leaves are oval or
elliptical.The plant produces white flowers and red berries or “cherries” that contain seeds. The
seeds of the berries are the “beans” from which the coffee beverage is made.
Coffee Extraction:
There are two methods of coffee extraction.They are-
1.Wet Method:
As the name suggests, the beans are processed using water. The berries are mechanically
washed to remove the pulp of the fruit from the seed. If the pulp does not come off easily it is
removed by hand to be processed as a lesser quality coffee bean. After the berries have the
pulp removed, they are re-washed to remove any remaining skin. The bean is then left covered
in just parchment and mucilage. The washed beans are then dropped into a tank approximately
three feet deep and left to ferment (6-80 hours) in their own moisture to remove the mucilage.
Once the mucilage dissolves, the beans are repeatedly washed and finally sent to dry.
2.Dry Method:
The plucked berries are dried in the sun and turned periodically to ensure an even-drying. After
about 20 days, the cherry gains the texture of fruit leather, for example, a raisin. During drying,
the mucilage dries on to the parchment and is peeled off the bean. When the dried berry is
removed it comes off cleanly and the coffee bean has attained a wild-berry flavor.
Coffee tastes and smells better in the wet method than in the dry method.
Benefits of Coffee:
1.Reduces stress and depression
2.It boosts memory
3.It reduces risk of diabetes.
4.Fights with cancer
5.Fights with aging
6.It is very beneficial for liver.
7.It helps cleanse the stomach
8.Prevents gout.
Coffee Varieties:
Coffee is in the genus Coffea,that contains over 25 species ,only three of which are
commercially important.
1. Arabian Coffee:
Coffea arabica,is the source of over 90 percent of the world’s supply. The plant is native to
Abyssinia where it occurs as a beautiful shrub or small tree, 15-20 fit in height.The smooth
evergreen leaves are borne in pairs.The white, fragrant, star like flowers are clustered in the
leaf axils.The fruits, sometimes called “Cherries” are small fleshy berries that change in color
from green through yellow to red or crimson. The two greenish gray seeds are covered with a
thin membrane, the silver skin,and are enclosed in a dry husk like parchment. When only one
seed develops the fruit is known as “pea berry” and commands a higher price. Coffee is
definitely a tropical crop and requires a hot humid climate. It is restricted to regions lying
between 25 degree C North and 25 degree C South latitude. It needs at least 50 in. of rainfall
and does best with 75-120 in.High humus content is desirable.The plant is very susceptible to
diseases. There are over 18 kinds of Arabian coffee under cultivation. One of them,Mocha
Coffee , is a small-seeded variety that is grown in the Red Sea region and is highly prized.
2. Congo Coffee:
Coffea robusta, is a larger and more vigorous plant with thick leaves. It bears very heavily and
is much more hardy and thus is adapted to a wider range of climates. It is native to the Congo
region of Africa cut is also cultivated elsewhere. It constitutes a great part of the coffee
grown in Indonesia. The quality of Congo coffee is inferior to that of Arabian coffee.
3. Liberian Coffee:
Coffea liberica ,is native to the west coast of Africa.The tree is much larger reaching a
height of 40-50 ft and with fruits 1 in. in diameter. The plant is more vigorous and les-
susceptible to disease. This coffee is used primarily in blends for the flavor and aroma are
inferior to the other two species.
Chemical composition of Coffee:
1.Caffeine : 0.75-1.5%
2.Volatile oil
3.Cafeole
4.Glucose
5.Protein
6.Fatty acid
7.Sollible oil
Cocoa & Chocolate
Scientific Name: Theobroma cocoa
Family: Sterculiceae
Both cocoa & chocolate are prepared from seeds of cocoa tree, Theobroma cocoa that is
native to the lowlands of tropical America. Hill (1952) stated that the cultivation and use
of cocoa are so ancient that it is improbable that there were any more wild trees. Cocoa
is grown throughout tropical South and Central America,in the West Indies, West Africa
and a few other areas.The beverage was first presented in 1526 in Europe after the 1519
voyage of Cortez. Chocolate was widely used by Amerindians in the Mexico to South
America region. It is the most nutritious of all beverages.
Cocoa Cultivation:
Cocoa is a wholly tropical crop that is grown primarily within 20 degrees of the equator. It
requires special environmental conditions. For example ,it is sensitive to drought and
wind and requires shelter from direct rays of the sun and the wind.Catch crop and
permanent shade trees are usually grown with cocoa.A deep rich alluvial soil with
abundant moisture and suitable drainage is necessary. The plant does not grow well
above 2,500ft.and is injured by temperatures below 60 degree F.The crop is raised from
seed or transplanted seedlings with the individual plants in rows at 4-5 ft. intervals
Types of Cocoa:
3 types of cocoa are commercially cultivated .They are-
1.Criollo
2.Forestero
3.Trinitario
#Comparison between Criollo,Forestero & Trinitario:
SL Characters Criollo Forestero Trinitario
No.
1. Pod surface Soft and thin skin Hard and thick Variable
skin
2. Pod color Green/Red Greenish Variable
3. Seed per pod 20-30 More than 30 More than
30
4. Color of White/Green Deep purple Variable
cotyledon
5. Origin Central USA South USA Trinidad
6. Commerciality Less More More
7. Flavor Less More more
Processing & Harvesting of Cocoa:
Harvesting-
1. Checking for Ripenes
2. Picking
3. Pod & Bean Separation
Processing-
1.Fermentation
2.Drying
3.Aging
4.Storing
Chemical Composition of Cocoa:
Indicator Value
Proteins 14%
Carbohydrates 45%
Fats 3%
Theobromine 1.2%
Caffeine 0.1%
Organic acids 1.1%
Vitamin-D 0.2%
Vitamin B1 & 0.08%
B2
Water 10%
COLA
Scientific Name: Cola nitida
Though native to Africa, two species especially, Cola acuminata and C. nitida, are grown
commercially in various tropical regions around the world.The dried kola nuts being used in
manufacturing the popular soft drink called cola.Cola is obtained from the seed .Every seed
contains 2% cola .
ALCOHOLIC BEVERAGE
There are two types of alcoholic beverage-
1.Fermented beverage: Fermentation is the process by which bacteria or yeast chemically
converts sugar into ethanol.Some alcoholic beverage are made through the fermentation
process.Example- Wine,beer
2.Distilled beverage: A liquor, or distilled spirit, is an alcoholic beverage that is distilled rather
than fermented like beer and wine.Example: Whiskey, Brandy, Rum,Vodka etc.
